Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 shallot, sliced thin
- 4 assorted yellow and green summer squash, stems removed and cut into 1/2-inch thick chunks
- Pinch of sea salt
- 2 teaspoons finely chopped dill, thyme or basil
- 2 teaspoons finely chopped chives
Preparation:
Heat olive oil in a large sauté pan over medium high flame. Sauté the shallot for two minutes, add the squash, and sauté, stirring frequently, for 1 minute. Add salt and 2 tablespoons of water, cover and cook 3 minutes until squash is tender and beginning to turn golden. Add herbs, and toss quickly.
Serves 4
